Butternut Squash Tortilla Bake

So I know you are going to begin to think that I can’t cook anything other than Butternut Squash but I like it & needed to use up leftovers.

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Butternut Squash Tortilla Bake
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Serves: 4
Total Time: 30 minutes

Ingredients
– 1/2 large (2.25 per pound, approx 3-3/4″ long, 3″ dia) Pepper, sweet, red, raw
– 2 cups, cubes Squash, winter, butternut, raw
– 10 sprigs Cilantro, raw
– 1/8 cup, chopped Onions, spring or scallions (includes tops and bulb), raw
– 6 medium tortilla (approx 6″ dia) Tortilla, corn
– 1 cup Enchilada sauce, red
– 1/2 14.5 oz Fire Roasted Tomatoes
– 1/8 tsp, whole Spices, cumin seed
– 1/8 tsp Spices, paprika
– 1/8 tsp Spices, turmeric, ground
– 1/8 tsp Spices, garlic powder
– 1 Cup Daiya Pepperjack

Instructions

Sauté first four ingredients until slightly browned. Add spices and sauté a few more minutes. Then add 3/4 of cheese, the tomatoes & sauce. Mix well. Lay two corn tortillas in bottom of small casserole dish, i sprayed mine with a little oil. Layer mixture & tortillas till all are gone. Sprinkle remaining cheese on top & bake at 400 for 30 minutes

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Nutrition Info (per serving)
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Calories 247
Total Fat 9.1g
Saturated 2.7g
Polyunsat. 1.0g
Monounsat. 1.0g
Cholesterol 0.6mg
Sodium 512mg
Total Carbs 38g
Dietary Fiber 6.2g
Sugar 6.0g
Protein 4.9g
Vitamin A 433mcg
Vitamin C 49mg
Calcium 76mg
Iron 1.4mg

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